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1) Put the cold water in a small bowl and sprinkle the gelatine on top. Stir and set aside for 10 minutes to allow the gelatine to dissolve.

2) Meanwhile, put 175ml of the cream, the yoghurt, vanilla essence and the vanilla bean seeds in a medium bowl and whisk together.

3) Heat the remaining 175ml of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from the heat, add the softened gelatine to the hot cream and stir to dissolve.

4) Pour the hot cream-gelatine mixture into the cold cream-yoghurt mixture and stir to combine. Pour into 4 (0.2L) ramekins or custard cups and refrigerate uncovered until cold.

5) When the panna cottas are thoroughly chilled, cover with cling film and refrigerate overnight.

6) Around 30 minutes to 1 hour before serving, combine the strawberries, balsamic vinegar, sugar and black pepper. Set aside at room temperature.

7) To serve, run a small knife around each dessert and dip the bottom of the ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.